Sustainability in our Wild Harvests and on our Farm
A large stand of invasive, yet delicious garlic mustard (Alliaria petiolata) in northern Wisconsin
At Seasonally Sourced Foods sustainability is at the forefront of everything we do. "Going green" is not a gimmick for us—it is what we live by. We are invested in the health of the ecology and community that provide us with the opportunities for our nourishing harvests.
From sustainable harvesting methods, like selectively picking plants with abundant populations and regenerative farming practices that emphasize perennial food crops and no-till systems we are doing our part to take real measures to ensure sustainability as we grow.
We take into account how a sustainable and respectful harvest differs for each species, part gathered, area it is found in, and so much other context.
Our farming practices are done on a very small, human level scale and help to build the soil rather than deplete it. We use all natural, regenerative and permaculture farming practices that rely on the vigor of perennials, deep mulch, fungal networks, compost teas, beneficial insects, etc.
From sustainable harvesting methods, like selectively picking plants with abundant populations and regenerative farming practices that emphasize perennial food crops and no-till systems we are doing our part to take real measures to ensure sustainability as we grow.
We take into account how a sustainable and respectful harvest differs for each species, part gathered, area it is found in, and so much other context.
Our farming practices are done on a very small, human level scale and help to build the soil rather than deplete it. We use all natural, regenerative and permaculture farming practices that rely on the vigor of perennials, deep mulch, fungal networks, compost teas, beneficial insects, etc.
These wild leek greens, freshly harvested by SSF, can be enjoyed raw or cooked
For the wild foods that we harvest for market, we take into account a range of factors including the overall health of the ecosystem, the conservation status of the given species we harvest from, its population levels and reproduction strategies, its classification as an invasive, and what portion of the organism we harvest from and when. We also hold proper permits for harvesting in certain areas.
For example wild leeks, also known as ramps, are a slow growing, native, woodland perennial of which the bulbs are commonly harvested, effectively killing the entire clump of plants. While this can be done sustainably on a small scale on land that one can monitor year in and year out, done unscrupulously on a large, commercial scale can devastate even the most plentiful wild leek colonies. To be able to share this delicious vegetable with the public in a sustainable way, SSF focuses on selectively harvesting only the flavorful green leaves in such a way that does not eliminate the possibility of the plants to set seed and continue into the next season.
For example wild leeks, also known as ramps, are a slow growing, native, woodland perennial of which the bulbs are commonly harvested, effectively killing the entire clump of plants. While this can be done sustainably on a small scale on land that one can monitor year in and year out, done unscrupulously on a large, commercial scale can devastate even the most plentiful wild leek colonies. To be able to share this delicious vegetable with the public in a sustainable way, SSF focuses on selectively harvesting only the flavorful green leaves in such a way that does not eliminate the possibility of the plants to set seed and continue into the next season.